Alma record. (Alma, Mich.) 1878-1928, 1887-07-22
DOMESTIC HINTS.
ICE CREAM.

Three quarts of milk, nine eggs, four
[ tablespoonfuls of arrowroot and three
cups of white sugar. Set the dish
containing the milk in kettle OF
water. and when hot add the arrowroot
previously wet in milk. the sugar and
eggs. Cook a few minutes and favor
when cold. This will fill gallon
freezer. Less eggs may be used but
your cream will not Ike so nice.
BREAD GRIDDLE CAKES.
Soak Il small bowl of bread over
night in milk In the morning mix
half cupful of flour, into which is put
| } teaspoonfuls of baking-powder. with
one quart OF milk, three well-beaten
eggs and little salt Beat up the
bread with this batter until it is very
light and fry a delicate brown. The
batter should be thick.
CREAM CAKE.
One-half cup butter or one cup sweet
cream, II cups sugar four eggs Zone
beaten separately. one-half cup sweet
milk, two teaspoonluls cream of tartar.
one teaspoonful soda. Bake in a long
pan. When done, cut open and spread
between one pint whipped cream. one
cup sugar Flavor with lemon.
CHICKEN CROQUETrEs.
Take a cold ch cken. roast, boiled or
broiled; mince it very fine, or it will
not adhere; moisten with a rich gravy
or with cream; season with pepper and
salt and Little mace, if you like the
! flavor; make up into small forms, dip
in egg, roll in bread crumbs and fry
slowly in pot lard.
BEEF FRITTERs.
Chop pieces of steak or cold roast
beef very fine; make batter of milk
flour and IN egg, and mix the meat
with it. Put lump of butter in a
saucepan. let it melt. then drop the
batter into it from large spoon. Fry
until brown, season with pepper and
salt and little parsley.
TEA CAKES
Rub together four teaspoonfuls Of
butter and one cup of sugar. add one
well-beaten egg, one tablespoonful Of
cream and two cups of -four, into which
has been sifted two teaspoonfuls of
baking powder. Bake in small pans
and eat while fresh
EGGLEss CAKE.
Twothirds OF a cup of sugar, two
thirds of cup of sweet milk one third
OF cup of butter, two cups of flour
and two teaSpoonfuls OF baking powder
Flavor to taste, and before putting i'll
the oven CRATE sugar over it.
sUET PUDDING.
One cup of molasses, one cup suet,
one cup raisins, one cup OF milk, two
teaspoonfuls of baking powder; add
flour till very stiff to beat with a spoon;
put in a steaming pan or Toured bag,
and steam constantly for three hours.
CHOCOLATE COOKIES.
One cup of butter. two cups of sugar,
three cups of flour, four eggs. one cup
of grated chocolate, one-half teaspoon
full of soda and one teaspoonful Of
cream of tartar. Roll thin and bake in
quick ovens.
PUFF PUDDING.
One pint OF boiling milk and nine
tablespoonfuls of four mix first with
a little cold milk When cold add n
little salt and flour. three ell-be aten
eggs, and bake in buttered dish.
Serve at once.
MINT SAUCE.
Chop fine one bunch of mint, mix
with it n tablespoonful of white sugar,
pinch of salt and pepper each, and
five tablespoonfuls of vinegar. Stir
well and serve with roast lamb or veal
EXCELLENT CAKE.
Take one cupful of sugar, three cup
fuls of flour, l. cupfuls of milk, half a
cupful of butter and two eggs; mix
thoroughly. adding two teaspoonlul3 of
baking powder. Bake in a hot oven.
YANKEE MUFFINs.
To one quart of milk add one gill of
yeast, one teaspoonfu of salt. with four
or five eggs beaten. Add flour sufficient
to make a thick batter. Bake in muffin
rings. Serve with butter.
LEMON JELLY.
The yolks of two eggs, one cup Of
sugar, one cup of water, one table
spoonful of corn starch and the juice
and grated rind of one lemon. Cook
ill thick. This is nice for layer cake.
LEMON SODA CAKE.
One cup of sugar, one tablespoonful
of butter, two eggs, one-half CUP o.
sweet milk, one teaspoon of soda, two
teaspoons of cream of tartar, one pin,
of flour measured after sitting.
SALAD OF SALMON.
Cut some cold salmon into slices or
pieces about the size of dollar, garn-
ish with capers and strings of lettuce
hearts; pour salad dressing over the
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